Another recipe for the same, smaller batch
08/07/04 08:05 PM
...from my friend Gina, who's a WONDERFUL cook:
Gingered Carrot Soup
1 tsp oil
1/2 cup minced onion
1/4 cup minced ginger
3 cups chicken or vegetable stock
4 cups sliced carrots
1 cup orange juice
1/2 cup half and half (use soy milk)
1/4 tsp cinnamon
salt and pepper
In a large saucepan heat the oil and saute the onions and ginger until onions are translucent. Add stock and carrots, bring to a boil, then simmer until the carrots are soft, around 30-40 minutes. Working in batches blend the soup in a food processor or blender until smooth. Return to medium heat. Add juice and soy milk. Heat for 5 minutes. Add cinnamon and season to taste with salt and pepper.
If you think the OJ might be too much for you, use the low acid kind, or use half OJ and half broth. I wouldn't substitute it completely; the orange is part of the flavor.